Sweet Potato Muffins

Maybe it is the point I am in my life but I am all about multi-purposing when it comes to cooking. I still love cooking and enjoy home cooked food even more but want and need to save time whenever I can. When I’m making dinner one night I’ll look ahead in the week to see if I can cook extra of something one night in order to save time later in the week. Case in point these fast and tasty muffins that I have adapted from a Williams Sonoma recipe.

Having baked a bunch of sweet potatoes earlier in the week these muffins make a perfect weekend breakfast treat since once the potatoes are baked, the muffins come together in a matter of minutes. (If you don’t have pre-cooked sweet potatoes you can easily boil some up on the stove before proceeding–just let them cool to room temperature first). If you don’t have walnut oil, substitute canola oil and t 1 teaspoon of orange zest can be substituted for the orange oil.